Influence of nitrite and vitamin E percentage on myoglobin and lipid oxidation in packaged cooked cured-hams.
D000818:Animals; D003116:Color; D015227:Lipid Peroxidation / Q000187:drug effects*; D008461:Meat Products; D008786:Metmyoglobin / Q000187:drug effects / Q000378:metabolism; D009211:Myoglobin / Q000187:drug effects / Q000378:metabolism*; D009573:Nitrites / Q000494:pharmacology*; D013552:Swine; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014810:Vitamin E / Q000494:pharmacology*
D009211:Myoglobin; D009573:Nitrites; D017392:Thiobarbituric Acid Reactive Substances; D008786:Metmyoglobin; D014810:Vitamin E